How To make Endive with Tomato Rosettes
6 ea Medium-sized heads belgiam e
1 ea 8-oz. package cream cheese (
3 tb Milk
2 oz Dried tomatoes, in oil (chop
1 x Basil leaves or watercress s
1 x Flower for garnish
Calories per serving: 30 Fat grams per serving: 3 Approx. Cook Time: Cholesterol per serving: 7 ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Separate leaves from heads of Belgiam endive (you should be able to get 6 pretty leaves from each endive). Reserve small leaves and centers for salad another day. Rinse leaves under running cold water; pat dry with paper towels. In small bowl, with mixer at medium speed, beat cream cheese until smooth. Gradually beat in milk until blended. With spoon, stir in chopped dried tomatoes. Spoon cream-cheese filling into decorating bag with large rosette tube. Place a basil leaf or small watercress sprig on each endive leaf. Pipe some filling onto basil on wide end of each endive leaf. Arrange endive leaves on platter; garnish platter with flower. Cover and refrigerate until ready to serve. MAKES 3 DOZEN HORS D'OEUVRES
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Martha Stewart's 11-Recipe Easter Dinner Special | How to Cook Easter Ham
Join Martha Stewart as she shows you all the recipes you'll need to create a phenomenal Easter Dinner! She'll prepare a show-stopping glazed Easter Ham, several perfect side salads, and two delicious traditional Greek Easter desserts.
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Porchetta -
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Sauteed Pork and Plums -
Frisee Salad with Poached Eggs -
Chopped Vegetable Salad -
Caesar Salad -
Stacked Butter Lettuce Salad -
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0:00 Introduction
0:50 Porchetta
9:54 Baked Easter Ham
17:15 Sauteed Pork and Plums
23:37 Brown Sugar Glazed Bacon
24:56 Frisee Salad with Poached Eggs
30:24 Chopped Vegetable Salad
35:36 Caesar Salad
42:04 Stacked Butter Lettuce Salad
47:41 Buttermilk-Herb Salad Dressing
48:11 Ruffled Milk Pie
54:33 Tsoureki (Traditional Greek Easter Bread)
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Martha Stewart's 11-Recipe Easter Dinner Special | How to Cook Easter Ham
Vietnamese Chicken & Mango Salad with Nuoc Cham cheekyricho video recipe episode 1,090
Vietnamese Chicken & Mango Salad with Nuoc Cham cheekyricho version of this delicious Asian Salad, its colourful, economical, easy to make satisfying and tasty. We do Hope you give it a try. This recipe suggestion comes from Klara, I wonder how her little grandson Sam will go making this dish. Hats off to all the Nannas teaching their 'grandies' to cook.
INGREDIENTS:
2 thigh fillets fat and skin removed
10g vietnamese seasoning
1 chilli
1 mango
20g fish sauce
40g water
20g brown sugar or palm sugar
2 spring onions
salad leaves
12 or so cherry tomatoes
1 pad of mung bean noodles or glass noodles soaked in cold water for 15-20 minutes
1/2 clove garlic
20g carrot
10g sesame oil.
cheekyricho handy conversion chart for your convenience
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Mâche! My Favorite Greens *AKA Cornsalad
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